I did not plan to add this recipe on the blog, but the lunch I made for work the other day was so yummy, I had to share it :)
A good idea to save yourself some time during the week is to do a bit of meal prep during the weekend. Quinoa, lentils, black rice, millet can all be cooked ahead and kept in the fridge in glass jars or bowls ready to be used during the week in salads, soups, stir-fries etc.
For this lunch, I have used quinoa (which I had ready-made in my fridge), some chicken leftovers, green leafy veggies, cucumber and lots of olive oil. All I had to do was to mix all ingredients together and in less than 5 minutes I had a deliciously nourishing lunch for work.
Then for my snack, I’ve used some blueberries which are full of antioxidants and pre-soaked almonds which are a great source of vitamin E and magnesium.